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Seafood File Gumbo
Seafood File Gumbo
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Prep Time:
25 minutes
Cook Time:
530 minutes
Total Time:
565 minutes
"Indulgent seafood gumbo with shrimp, crab, and oysters in flavorful shrimp stock."
Ingredients:
  • 1 pound shrimp, peeled and deveined
  • 5 quarts water
  • 4 carrots, sliced
  • 4 onions, quartered
  • 0.5 bunch celery, sliced
  • 2 bay leaves
  • 3 cloves garlic, sliced
  • 2 sprigs fresh parsley
  • 5 whole cloves
  • 1 tablespoon dried basil
  • 2 teaspoons dried thyme
  • 0.5 teaspoon ground cayenne pepper
  • 0.5 tablespoon ground white pepper
  • 0.5 teaspoon ground black pepper
  • 1.5 teaspoons paprika
  • 0.5 teaspoon dried thyme
  • 0.5 teaspoon dried oregano
  • 16 ounces crabmeat
  • 1 bay leaf, crushed
  • 0.75 cup corn oil
  • 2 cups diced onion
  • 2 cups diced celery
  • 2 cups chopped green bell pepper
  • 1 teaspoon minced garlic
  • 3 tablespoons file powder
  • 2 teaspoons hot pepper sauce
  • 1.5 cups tomato sauce
  • 1 pint shucked oysters
Instructions:
  • Preheat the oven to 375°F (190°C) for the perfect cooking temperature.
  • Peel and devein the shrimp, saving the shells. Marinate the shrimp in a covered bowl in the fridge. Roast the shells on a baking sheet until they are crispy and golden. Turn off the oven.
  • Create the stock: In a large 8-quart pot, combine 5 quarts of water with 4 carrots, 4 onions, and celery. Mix in 2 bay leaves, sliced garlic, parsley, cloves, 1 teaspoon of black pepper, 1 tablespoon of dried basil, and 2 teaspoons of dried thyme along with the shrimp shells. Bring the stock to a gentle boil, then reduce the heat and simmer for 5 to 7 hours. Top up with water as necessary during cooking.
  • Strain the stock, pressing out all liquid from shells and vegetables. Discard solids. Return stock to heat and reduce to 2 to 3 quarts or your preferred amount (you need 7 cups for this recipe). For clearer stock, strain through a cloth if desired.
  • Mix together the ground red, white, and black peppers, paprika, thyme, oregano, bay leaf, and salt in a small bowl, then set it aside.
  • In a large heavy pot over medium heat, warm the oil until shimmering. Add onions, celery, and green pepper. Increase heat to high and stir in garlic, file, hot pepper sauce, and the pepper-herb mixture. Cook, stirring constantly, for 5 minutes. Pour in the tomato sauce and cook until slightly reduced over high heat. Stir in 7 cups of stock and bring to a boil. Reduce heat and simmer for 1 hour, stirring occasionally.
  • Just before serving, delicately incorporate shrimp, oysters, and crabmeat. Cover and allow to mingle for 5 minutes. Switch off the heat and let it rest for 10 more minutes.

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